INGREDIENTS
1/4 cup
plus 2 tablespoons extra-virgin olive oil
8
medium zucchini (about 3 1/4 pounds)—halved lengthwise, seeded and cut into 1/3-inch dice
3
lemon thyme sprigs
Kosher salt
1 tsp
finely grated lemon zest
1 tbsp
fresh lemon juice
1/2 cup
pitted Niçoise olives, chopped
Freshly ground pepper
3/4 lb
burrata or buffalo mozzarella, sliced
Thinly sliced squash blossoms, for garnish (optional)